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Puff Pastry with Ricotta, Bosc Pears and Walnuts

June 6, 2014 by hipfoodiemom 17 Comments

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Puff Pastry with Ricotta, Pears and Walnuts

 

It’s FRIDAY!!! Who’s happy it’s Friday? I need a woot woot because this has been the longest week ever! I’ve been a little under the weather and have gone through maybe 2 full boxes of kleenex. I’m not lying.

 

So, today I need to share a little somethin’ sweet, creamy and dreamy . . .

 

Puff Pastry with Ricotta, Pears and Walnuts_vert

 

I made this beautiful thing on a day where I was experimenting and cooking with puff pastry and I’m so glad I did! This baked treat combines so many things I love: fresh ricotta cheese (yup, you heard me right), sweet Bosc pears, walnuts and honey . .  all on a flaky, buttery puff pastry.

 

This is perfection you guys.

 

I wasn’t going to top this baby with anything . .  but then I had this fabulous Organic Hazelnut Spread.  .

 

Nocciolata Hazelnut Spread

 

And these walnuts which I seem to add to everything  . .

 

Diamond Walnuts

 

So, if you’re in need of something quick, easy, sweet and delicious, give this recipe a try! And if the ricotta doesn’t float your boat, you can use mascarpone mixed with honey instead. .  enjoy!!

 

Print Recipe

Puff Pastry with Ricotta, Bosc Pears and Walnuts

You can combine 2 puff pastry sheets to make a larger size or simply use one sheet for a smaller size serving. Please note: prep time below does not include time to defrost the puff pastry sheets.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Snack or Dessert
Servings: 2 -4
Author: Hip Foodie Mom

Ingredients

  • 2 sheets frozen puff pastry thawed
  • 1/4 cup fresh ricotta cheese
  • 1 Bosc pear sliced crosswise
  • chopped walnuts
  • honey
  • organic hazelnut spread melted

Instructions

  • Preheat your oven to 375 degrees and prepare a parchment paper lined baking sheet.
  • Combine the 2 slightly thawed puff pastry sheets, connecting them on one end (overlapping just an inch) and spread on the fresh ricotta cheese in the center, leaving a 2 inch border around the edge. Layer on the Bosc pear slices and arrange however you want. Fold over the edges of the puff pastry, creating a border of pleats all around. Top with the walnuts and bake for about 25 to 30 minutes or until the puff pastry is golden brown.
  • Remove from the oven and let cool for about 3-5 minutes. Drizzle on just a touch of honey and lots of organic hazelnut spread. Enjoy immediately!

 

 

More on Nocciolata Organic Hazelnut Spread:

“Quality ingredients produce superior taste. Only certified organic ingredients go into each jar of creamy, dreamy Nocciolata. That means no chemicals, no artificial flavors, no GMOs and absolutely zero palm oil. Nocciolata is still made following the Rigoni’s exclusive family recipe. It is a slow process that uses only carefully selected ingredients like dark chocolate from the Antillean Islands, Italian hazelnuts (16%), brown sugar, skim milk and Bourbon vanilla extract.”

 

GIVEAWAY: and in case you missed it, enter my giveaway here. You could win a $500 gift card to Omaha Steaks!

 

 

Disclosure: I received a sample of the Nocciolata from the manufacturer; I was not required to write a post. All opinions stated here are 100% my own.

 

 

 

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Comments

  1. Jessica @ Jessiker Bakes says

    June 6, 2014 at 12:35 am

    WOW! Heaven on earth or what?! I’m very happy it’s Friday, and in celebration need to make this! Looks delicious!

    Reply
    • hipfoodiemom says

      June 6, 2014 at 5:26 am

      hi Jessica! thanks so much! and yes, TGIF!

      Reply
  2. laurasmess says

    June 6, 2014 at 2:50 am

    I am happy it’s Friday!! It’s one hour away from my hometime at work so I am pretty much rejoicing, yay!! I am also seriously drooling over this gorgeously perfect puff pastry tart – sweet pear, ricotta, gorgeously chocolatey hazelnut spread and walnuts – yum. Sounds like perfection Alice. Cannot wait to try this recipe xx

    Reply
    • hipfoodiemom says

      June 6, 2014 at 5:27 am

      haha, thank you so much, Laura! 🙂 hope you have a great weekend too!!

      Reply
  3. Paula @ Vintage Kitchen Notes says

    June 6, 2014 at 4:22 am

    Ricotta is one of my favorite soft cheeses too! I know some people hate it, but for it’s something I look forward to eating. The rest of the ingredients are just amazing Alice, perfect, perfect. Woot woot!!

    Reply
    • hipfoodiemom says

      June 6, 2014 at 5:25 am

      Paula!! so nice to hear from you! How are you?? and thank you so much!! I love ricotta too!! 🙂

      Reply
  4. Jocelyn (Grandbaby Cakes) says

    June 6, 2014 at 8:12 am

    Oh this looks so amazing! I can’t wait to pin! And so simple too!

    Reply
    • hipfoodiemom says

      June 7, 2014 at 6:24 am

      Thanks, J! and yes! simple wins sometimes! 🙂 have a great weekend!

      Reply
  5. Nancy @ gottagetbaked says

    June 6, 2014 at 11:57 am

    TGIF dearest Alice! Ugh, I’m so sorry to hear about you being sick. Feeling ill during the summer is the worst. At least you were still feeling up to baking and girl, your experimentation yielded one kick ass, delicious dessert! I love every flavour and texture that you’ve used here. I hope you feel better soon and have a wonderful weekend.

    Reply
    • hipfoodiemom says

      June 7, 2014 at 6:25 am

      Thanks so much, Nancy! I think the worst is behind me. . . the worst and a sh*tload of kleenex! 🙂

      Reply
  6. Dianna says

    June 6, 2014 at 1:25 pm

    I imagine that this tastes like a big, delicious danish… which means I’m all about it. 🙂 It looks incredible, especially with that chocolate hazelnut drizzle! Love the fact that the ricotta cheese balances out the sweetness. Yum!!

    Reply
    • hipfoodiemom says

      June 7, 2014 at 6:26 am

      Hi Dianna, yes!!! it did exactly! for me, the ricotta was perfect!

      Reply
  7. Jess @ whatjessicabakednext says

    June 7, 2014 at 4:58 am

    This looks amazing! I love the flavours and simplicity of the recipe! 🙂

    Reply
    • hipfoodiemom says

      June 7, 2014 at 6:26 am

      Thanks so much, Jess!!! yes, sometimes it’s the simple recipes that win! 🙂

      Reply
  8. Maria | Pink Patisserie says

    June 8, 2014 at 8:36 am

    I think there needs to be a law against getting sick in June. So frustrating huh? Hopefully you are feeling better! This lovely dessert would definitely help me deal with any illness! Love all those flavors together!

    Reply
  9. Chris @ Shared Appetite says

    June 9, 2014 at 6:26 am

    I just got a sample of Nocciolata as well and can’t wait to try it! Looks like I need to try this recipe now! Love the sound of this … the flavor combo sounds intensely awesome!

    Reply
    • hipfoodiemom says

      June 9, 2014 at 8:03 am

      haha, awesome!

      Reply

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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